The consistency of the final cheese depends on how much you heat the sour milk. So:
1. If it's barely hot - it will be a soft cheese that melts into your mouth - that's what I usually make.
2. If it's properly hot - the cheese is drier - good for pies and dumplings.
3. If it's very hot - the cheese is very dry, like a rubber - so be careful, this means you've kind of ruined it. You could only use it for some pie, though not very successfully.
So, I recommend staying close while you are heating the milk. Periodically check with your finger, after you mix, if the cheese is warm enough.